Pies are usually not a gluten free dessert, but when you think about it – why shouldn’t it be? You can make a gluten free crust so easily, and the filling doesn’t contain flour most of the times.
This raspberry chocolate tart is suitable for people who suffer from celiac or just avoid gluten. The filling is homemade raspberry jam, dark chocolate ganache and raspberry whipped cream – and it’s super festive and delicious.
Gluten Free Raspberry Chocolate Tart
Servings 24 cm round tart pan or baking ring
For the chocolate dough:
- 120 grams cornstarch
- 60 grams almond meal
- 30 grams cocoa powder
- 50 grams powdered sugar
- pinch of salt
- 100 grams cold butter cut into cubes
- 1 egg yolk
- 1-2 tbsp. water or add as needed
For raspberry jam:
- 150 grams fresh or frozen raspberries
- 100 grams sugar
- Juice of 1/4 lemon
- For dark chocolate ganache:
- 250 grams dark chocolate 60%
- 250 ml. heavy cream
For raspberry cream:
- 250 ml. heavy cream
- 30 grams raspberry puree
- 30 grams sugar powder
- 1 tbsp. whipped cream stabilizer or vanilla pudding mix
- dark chocolate truffles domes
- freeze-dried raspberry chips
- some gold dust
Make the dough: In a food processor with a steel blade put cornstarch, peanuts, cocoa powder, powdered sugar, salt and butter and blend until crumbly mixture is formed.
Add egg yolk and continue to blend just until the large clumps of dough form. If needed, gradually add a little water.
Transfer the dough on a floured work surface, and flatten to a disc-shape. Wrap in plastic wrap and refrigerate for about an hour.
Put some cornstarch on a work surface and roll out the dough 3-4 mm thick. The dough is very delicate so it is important to work in a cool environment.
Transfer the rolled dough to your pie pan and form a crust. Make sure the edges of the crust are well-placed inside the pan and are right-angled of the base.
Make some holes in you pie-crust using a fork and freeze for about 30 minutes.
Preheat oven to 170c degrees.
Place a sheet of heat-resistant plastic wrap or baking paper on top of the frozen crust, fill with some dried beans or special baking weights and bake for about 12-15 minutes.
Remove the weights and paper and bake the crust for further 10-12 minutes until it is fully baked.
Cool completely at room temperature.
Raspberry jam: put raspberries, sugar and lemon juice in a medium saucepan and cook over medium heat for about 10-15 minutes until raspberries are almost dissolved and you get a chunky jam.
Pour the hot jam on the crust and level the top with a spoon to a thin layer. Let cool completely at room temperature.
Dark chocolate ganache: chop the chocolate and put in a bowl.
Put the cream in a small pot and heat to simmering point.
Pour the hot cream over the chocolate, wait a minute, and beat until you get a shiny chocolate ganache.
Pour the ganache over the layer of raspberry jam, and smooth the top.
Cool in the refrigerator for about an hour to set.
Raspberry cream: in a mixer bowl put cream, raspberry puree, powdered sugar and stabilizer and whip on high speed until firm and fluffy raspberry cream is formed.
Transfer the cream into a pastry bag fitted with a large jagged catheter.
Place truffles domes on top of the pie and pipe raspberry cream in between.
Decorate with bits of dried raspberries and a little gold dust.
- Instead of making raspberry jam you can use good-quality store bough jam.
- Keep the tart in a closed container in the refrigerator up to 4-5 days.
- It is recommended to remove the tart half an hour before serving to room temperature for the ideal texture.